French Onion Chicken & Rice

French Onion Chicken & Rice

from afamilyfeast.com
120 min
8 servings

French Onion Chicken & Rice has tender chunks of chicken, mushrooms, spinach, and rice smothered with a sweet onion and Gruyère Swiss topping. This is outrageously delicious comfort food!

Ingredients

  • 3 tablespoons butter, divided
  • 3 tablespoons extra virgin olive oil, divided
  • 3 pounds sweet onion (about four large onions), cut in half and sliced with the grain into thick slices
  • 1 tablespoon fresh garlic, minced
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dry tarragon
  • 1 teaspoon dry thyme
  • 1/3 cup brandy or white wine
  • 1 tablespoon Worcestershire sauce
  • 8 ounces button mushrooms, sliced
  • 1 ½ cups white uncooked rice
  • 2 cups baby spinach, packed (about 2-3 ounces in weight)
  • 3 cups chicken stock (from homemade or boxed)
  • 1 cup heavy cream
  • 3-4 cups cooked chicken torn into bite sized pieces (from cooking your own chicken or rotisserie)
  • 4 ounces Gruyere Swiss cheese, shredded

Directions

  1. 1

    Melt two tablespoons of the butter with two tablespoons of the oil in a large nonstick high sided skillet over medium low heat.

  2. 2

    Slice onions in half vertically then slice into thick half moon slices with the grain and add to the pan.

  3. 3

    Let cook untouched for 15 minutes, then stir and cook for 15 minutes more. Gauge how caramelized the onions are and cook for another 10-15 minutes more or longer as needed.

  4. 4

    Turn heat to medium and add garlic and cook one minute. Add salt, pepper, tarragon, and thyme and cook one minute.

  5. 5

    Add brandy off heat to avoid flareup and cook until liquid has evaporated, about five minutes.

  6. 6

    Stir in Worcestershire sauce and remove from heat. Set aside.

  7. 7

    In a medium pot or large sauce pan over medium high heat, add mushrooms in dry without any butter or oil and cook until browned, about 5-10 minutes.

  8. 8

    Add the remaining butter and oil and once melted, add rice, and stir and cook for five minutes to slightly brown.

  9. 9

    Add spinach and cook just to wilt, about one minute.

  10. 10

    Add stock and bring to a simmer. Lower to low heat, cover and cook for 15 minutes.

  11. 11

    Remove lid and stir in cream and chicken and heat just to hot.

  12. 12

    Spray a 9x13x3-inch casserole dish with kitchen pan spray and pour rice mixture in then top with the cooked onions.

  13. 13

    Top with the shredded cheese and broil just until melted, browned and bubbly.

  14. 14

    Serve immediately.